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Method

Preheat the oven to 190°C, gas mark 5. Cut the block of pastry in half then roll out each square and use to line 2 deep, 10-12cm loose-bottomed tartlet tins. Prick the bases, fill with baking beans or crumpled foil and bake for 20 minutes until pale golden and set. Leave to cool until ready to fill.

Heat the oil in a pan and gently cook the onion for 20 minutes, until very soft and golden. Add a splash of water to the pan if the onion starts to stick.

Meanwhile, cook the frozen butternut squash in a pan of boiling water for 8–10 minutes until tender. Drain thoroughly, then mash with a fork. Stir in the caramelised onions, sage and walnuts. Season, then leave to cool completely. Chill until ready to bake.

Sit the pastry cases on a baking sheet. Stir the beaten egg into the squash mixture then spoon into the cases. Sprinkle over the Stilton and bake for 25 minutes, until piping hot. Leave the tarts to rest for a moment then turn out. Serve warm with all the traditional Christmas trimmings, or salad at other times of the year.